This delicious keto chocolate cheesecake is a real treat for anyone watching their carbs but still craving something sweet.
It’s a rich, creamy dessert that doesn’t skimp on flavor, even though it’s low in sugar. If you’ve been missing chocolate cheesecake since starting a keto diet, this recipe is about to become your new best friend.
Making this cheesecake isn’t too hard, but it does take a bit of time and patience. You’ll need to make the crust first, then the filling, and finally a chocolate topping. Don’t worry though – I’ll walk you through each step.
This cheesecake is perfect for special occasions, but it’s also nice to have on hand for when you’re craving something sweet. You can make it ahead of time and keep it in the fridge for a few days.
👍 Why You’ll Love This Recipe
Chocolate Heaven: This cheesecake is a chocolate lover’s dream. It’s not just chocolate-flavored, it’s packed with real chocolate in the filling and topping. You get that rich, deep chocolate taste without all the sugar.
Guilt-Free Indulgence: Even though this cheesecake tastes like a treat, it’s actually keto-friendly. You can enjoy a slice without worrying about breaking your diet. It’s a great way to stick to your keto goals while still having something that feels indulgent and special.
Protein Boost: Thanks to the eggs and cream cheese, this cheesecake actually has a decent amount of protein. This means it can help keep you feeling full and satisfied longer than a regular sugary dessert would.
Great for Beginners: If you’re new to keto baking, this recipe is a great place to start. It uses common keto ingredients and the steps are easy to follow.
✨ Recipe Ingredients
For The Crust
- 1/4 cup Unsweetened Cocoa Powder (Amazon link)
- 1 cup Almond Flour
- 1/4 cup Swerve Granular Sweetener (Amazon link)
- 1/4 cup Butter (unsalted, melted)
For The Filling
- 24 oz Cream Cheese (softened)
- 3 Eggs (large)
- 1/3 cup Heavy Whipping Cream
- 3 oz Sugar Free Chocolate (chopped) – I recommend this one (amazon)
- 1 1/2 tablespoons Butter
- 3/4 cup Swerve Granular Sweetener
- 1 teaspoon Pure Vanilla Extract
- 1/4 cup Unsweetened Cocoa Powder
For The Topping
- 2 oz Sugar Free chocolate (chopped)
- 1/2 cup Whipping Cream
- 3/4 tablespoon Allulose
- 3 tablespoon Swerve Confectioners Sweetener
- 1/2 teaspoon Pure Vanilla Extract
You will also need 9 or 10 inch springform pan.
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 325°F.
Step 2
Make the crust: Whisk together the almond flour, sweetener, and coconut flour. Mix well, then stir in the melted butter. Ensure everything is well combined.
Step 3
Press this mixture firmly into the bottom of a 9 or 10-inch springform pan. Bake in the oven for 12 minutes. Remove from the oven and reduce the temperature to 300°F for the next steps.
Step 4
Now, let’s make the filling. Place a small saucepan over low heat. Add the chocolate and butter, allowing them to melt. Stir to combine until smooth. Set aside to cool.
Step 5
In a large bowl, beat the cream cheese on medium speed for 2 minutes until very creamy. Add the sweetener and vanilla, mix, and then beat in the melted chocolate.
Step 6
Start beating in the eggs one at a time until they just start incorporating. Then beat in the heavy whipping cream and cocoa powder until smooth. Avoid overbeating as it will change the texture of the cheesecake.
Step 7
Evenly pour this filling into the pan and bake in the oven (center rack) for 55-60 minutes, until the filling is set but still jiggles a bit in the center. Remove from the oven and loosen the sides of the pan using a knife.
Step 8
Cover and refrigerate for 3.5 hours.
Step 9
For the topping: Place a saucepan over medium heat and add the heavy cream. Bring it to a light simmer, then remove from heat. Add the chopped sugar-free chocolate and allow it to melt for a few minutes. Add the sweetener and vanilla extract. Whisk well until smooth.
Step 10
For the final (and most fun!) step, pour the topping mixture over the chilled cheesecake. Enjoy!
💡Tips
1. Room Temperature Ingredients
Before you start, make sure your cream cheese and eggs are at room temperature. This is super important! Cold cream cheese can lead to lumps in your cheesecake, and nobody wants that.
Take your ingredients out of the fridge about an hour before you plan to start baking. If you forget, you can speed things up by putting the eggs in warm (not hot) water for a few minutes. For the cream cheese, cut it into cubes and let it sit on the counter – it’ll warm up faster this way.
2. The Secret to a Smooth Filling
When you’re mixing your cheesecake filling, don’t overdo it. Mix on low speed just until everything is combined. Overmixing can add too much air to the batter, which can cause your cheesecake to crack or sink in the middle.
Also, scrape down the sides of the bowl a few times while mixing. This makes sure all the ingredients are evenly mixed and you don’t end up with lumps of cream cheese in your finished cheesecake.
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FAQ
1. What if I don’t have a springform pan?
A springform pan is best for cheesecakes because it makes it easy to remove the cake. But if you don’t have one, you can use a regular cake pan.
Just line it with parchment paper, leaving some hanging over the sides. This will help you lift the cheesecake out when it’s done.
2. How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still jiggles a little when you gently shake the pan. It should look like Jell-O, not liquid. The center will continue to set as it cools.
3. Can I freeze this cheesecake?
Yes, you can freeze this cheesecake! Cut it into slices first, then wrap each slice in plastic wrap and put them in a freezer bag.
They’ll keep for about 3 months. When you want to eat a slice, just take it out and let it thaw in the fridge overnight. It’s a great way to have a keto dessert ready whenever you want one!
Keto Chocolate Cheesecake
- 9 or 10 inch springform pan
For The Crust
- 1/4 cup Unsweetened Cocoa Powder (Amazon link)
- 1 cup Almond Flour
- 1/4 cup Granular Sweetener (Amazon link)
- 1/4 cup Butter unsalted, melted
For The Filling
- 24 oz Cream Cheese softened
- 3 Eggs large
- 1/3 cup Heavy Whipping Cream
- 3 oz Sugar Free Chocolate chopped - I recommend this one (amazon)
- 1 1/2 tablespoons Butter
- 3/4 cup Swerve Granular Sweetener
- 1 teaspoon Pure Vanilla Extract
- 1/4 cup Unsweetened Cocoa Powder
For The Topping
- 2 oz Sugar Free chocolate chopped
- 1/2 cup Whipping Cream
- 3/4 tablespoon Allulose
- 3 tablespoon Swerve Confectioners Sweetener
- 1/2 teaspoon Pure Vanilla Extract
- Start by preheating the oven to 325°F.
- Make the crust: Whisk together the almond flour, sweetener, and coconut flour. Mix well, then stir in the melted butter. Ensure everything is well combined.
- Press this mixture firmly into the bottom of a 9 or 10-inch springform pan. Bake in the oven for 12 minutes. Remove from the oven and reduce the temperature to 300°F for the next steps.
- Now, let’s make the filling. Place a small saucepan over low heat. Add the chocolate and butter, allowing them to melt. Stir to combine until smooth. Set aside to cool.
- In a large bowl, beat the cream cheese on medium speed for 2 minutes until very creamy. Add the sweetener and vanilla, mix, and then beat in the melted chocolate.
- Start beating in the eggs one at a time until they just start incorporating. Then beat in the heavy whipping cream and cocoa powder until smooth. Avoid overbeating as it will change the texture of the cheesecake.
- Evenly pour this filling into the pan and bake in the oven (center rack) for 55-60 minutes, until the filling is set but still jiggles a bit in the center. Remove from the oven and loosen the sides of the pan using a knife.
- Cover and refrigerate for 3.5 hours.
- For the topping: Place a saucepan over medium heat and add the heavy cream. Bring it to a light simmer, then remove from heat. Add the chopped sugar-free chocolate and allow it to melt for a few minutes. Add the sweetener and vanilla extract. Whisk well until smooth.
- For the final (and most fun!) step, pour the topping mixture over the chilled cheesecake. Enjoy!